Leaf Recipe Collection

Loaded Summer Hummus 

Imagine a silky smooth hummus loaded with a summer salad with avocado, tomatoes, fried chickpeas, red onions, cucumbers! 


Recipe adapted from What Gaby's Cooking. 




  • ½ cup Strawberry tomatoes, halved
  • ½ cup Mt Zero Chickpeas, dried and roasted until just toasty
  • 1 cucumber, sliced or chopped
  • ½ avocado, cut into cubes
  • ¼ red onion, finely sliced
  • 2 tbsp chopped chives
  • lemon wedges
  • salt and freshly ground black pepper


  1. In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form.
  2. Scrape down the sides and blend again until everything is the same consistency.
  3. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tbsp water at a time until you get a very smooth, light and creamy mixture.
  4. Taste and adjust seasonings, adding more garlic or lemon if needed.
  5. To serve, top with toppings sprinkled over the top, drizzle with olive oil and serve with corn chips.  
  6. Enjoy!